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–+ servings
Total Time :3 hours
Servings: 20

INGREDIENTS
 

  • 1 ½ cups/150 grams tea biscuits, finely ground
  • 6 tablespoons/80 grams unsalted butter, melted

Filling:

  • 1 cup/250 grams farmer’s cheese, well-drained
  • 1 cup/225 grams cream cheese
  • ¾ cup/200 milliliters sour cream
  • 3 tablespoons/50 grams heavy cream
  • ¾ cup/145 grams granulated sugar
  • 3 large eggs
  • 3 tablespoons/45 grams instant vanilla pudding powder

Coating:

  • 1 ¾ cups/300 grams milk chocolate, finely chopped
  • ⅓ cup/70 grams oil
  • ½ cup/80 grams almonds, slivered or chopped

INSTRUCTIONS

  • Line an 8-inch/20x20 cm square baking pan with parchment paper, leaving an overhang on two sides. Heat the oven to 320°F (160°C).
  • In a medium bowl, combine the ground tea biscuits and melted butter. Stir until the mixture resembles wet sand. Transfer to the prepared pan and press firmly into an even layer using the back of a spoon. Bake until fragrant and lightly golden, about 10 minutes. Set aside to cool slightly. Lower the oven temperature to 300°F (150°C).
  • In a large bowl, whisk together the soft white cheese, cream cheese, sour cream, heavy cream, and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla pudding powder until fully incorporated and the batter is smooth.
  • Pour the filling over the baked crust and gently tap the pan on the counter to release any air bubbles. Bake until the edges are set and the center jiggles just slightly, 30 to 35 minutes. Let cool completely at room temperature, then refrigerate uncovered until fully chilled, at least 6 hours or preferably overnight.
  • Once chilled, use the parchment overhang to lift the cheesecake from the pan. Cut into 3x3 cm squares (about 20 pieces). Arrange the squares on a parchment-lined tray and freeze until solid, about 2 hours.
  • Melt the milk chocolate in a heatproof bowl set over a pot of simmering water (or in short bursts in the microwave). Stir in the oil and almonds until evenly combined.
  • Working one at a time, insert a toothpick or fork into a frozen cheesecake square and dip it into the chocolate mixture, coating all sides. Let any excess chocolate drip off. Return the coated bite to the parchment-lined tray. Repeat with remaining squares.
  • Freeze until the coating is firm, at least 30 minutes. Store in an airtight container in the freezer for up to 2 weeks. Serve straight from the freezer.